View Pit Stop page for race #245 by garg26 — Ghost race
View profile for Vince (garg26)
Official speed | 91.82 wpm (44.70 seconds elapsed during race) |
---|---|
Race Start | October 1, 2014 2:17:50pm UTC |
Race Finish | October 1, 2014 2:18:35pm UTC |
Outcome | No win (3 of 5) |
Opponents |
2. s2dent (93.29 wpm) |
Accuracy | 99.0% |
Points | 0.00 |
Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |